Chapter 4 Th e World of Food and Beverages 67
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gas station for refueling, and a convenience store.
Truck stops are provided for people who make
their living driving freight trucks. Some truck
stops have showers for truck drivers. Restaurants
at truck stops are geared to offering homestyle
meals quickly so truck drivers can eat and get back
on the road. Many of these are open 24 hours and
serve breakfast foods all day.
In-Transit Foodservice
Examples of in-transit foodservice include air-
plane food, dining cars on long-distance trains, and
a wide selection of foodservices on cruise ships.
Most domestic fl ights (fl ights within the United
States) do not serve meals, but snacks for purchase
are usually offered to passengers. International
fl ights, however, still serve complete meals. Food
served on an airplane is usually not prepared on
the airplane. An airplane’s kitchen is called a gal-
ley, and it is very small. Food is prepared in a large
kitchen near the airport terminal and transported
to the airplane in a special truck. The fully pre-
pared food is loaded onto the airplane, ready to
be served to passengers. Some large jetliners that
fl y international fl ights have chefs on board who
prepare meals for passengers.
Amtrak, America’s intercity train service,
provides a variety of dining options. Most trains
have a lounge car that serves fast foods, snacks,
and beverages from 6 a.m. until midnight. Long-
distance trains have dining cars that serve break-
fast, lunch, and dinner.
Cruise ships are known for making a wide
variety of food available 24 hours a day. Dinners
are often formal affairs, with gourmet food served
by expert servers. Cruise ships often have extrava-
gant midnight buffets, 4-10.
Noncommercial foodservice is a foodser-
vice operation that is supported or subsidized by
a host company or organization. The foodservice
provider must please the guests as well as the
host or client. These foodservice operations exist
for the convenience of certain audiences, some of
which may be captive audiences. The operations
are found in schools, hospitals, other health care
facilities, and places of employment.
Noncommercial
Foodservice
Schools
Schools include all types of educational insti-
tutions, such as child care centers, public schools,
colleges, universities, technical schools, and sum-
mer camps. School foodservice contributes to stu-
dents’ health and well-being.
Many elementary, middle, and high schools
serve breakfast and lunch. Children in preschool
through kindergarten also receive a morning
snack. In addition, school foodservice staff may
cater special school functions such as receptions
and athletic banquets. Residential schools such as
universities serve all student meals on-site. School
foodservice programs usually use the cafeteria
style of service, 4-11.
Many educational institutions have arrange-
ments with well-known fast-food restaurants to
offer foodservice within their institution. For exam-
ple, some colleges have outlets of Pizza Hut and
Taco Bell.
Schools may have in-house foodservice,
which means it is run by the institution itself. For
example, many colleges have a dining hall in each
dormitory that is operated by its own foodservice
department. That department is responsible for
purchasing and maintaining all equipment, food,
and supplies. It is also responsible for hiring, train-
ing, supervising, and paying all foodservice staff.
In contract foodservice the school hires an
outside company to run its food operation. For
example, instead of having a foodservice depart-
ment, the college can hire Aramark, a company that
specializes in providing foodservice to schools.
Photo courtesy of Carnival Cruise Lines Photo courtesy of Carnival Cruise Lines
4-10
Cruise ships often provide lavish buffets.